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A quintessential Bengali snack, Mati Kalair Bor are crispy, golden fritters made from a fluffy, spiced urad dal (skinned black gram) batter. Traditionally enjoyed during monsoons with a cup of hot chai, they also serve as a delightful side dish with dal and rice. The key to their perfect texture lies in whipping the batter until it's light as air.
Prepare the Dal (4-6 hours soaking time)
Grind the Batter (5 minutes)
Whip the Batter (7 minutes)
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A quintessential Bengali snack, Mati Kalair Bor are crispy, golden fritters made from a fluffy, spiced urad dal (skinned black gram) batter. Traditionally enjoyed during monsoons with a cup of hot chai, they also serve as a delightful side dish with dal and rice. The key to their perfect texture lies in whipping the batter until it's light as air.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 307.06 calories per serving with 12.76g of protein, it's a moderately challenging recipe perfect for snack or appetizer or side_dish.
Season the Batter (1 minute)
Fry the Boras (15 minutes)
Drain and Serve (2 minutes)
Add 1/4 cup of finely chopped onions or 1/2 cup of chopped spinach to the batter before frying for added flavor and texture.
Incorporate 1/2 teaspoon of crushed fennel seeds (saunf) or 1/4 teaspoon of turmeric powder into the batter for a different flavor profile and color.
For a lower-oil version, you can make these in an 'appe' or 'paniyaram' pan with a few drops of oil in each cavity, or try air frying at 180°C (360°F) for 12-15 minutes, flipping halfway through.
Urad dal is an excellent source of plant-based protein, which is essential for muscle repair, building tissues, and overall body function.
The dal provides significant dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
Urad dal is a good source of iron, a mineral crucial for producing hemoglobin and preventing anemia. A sufficient iron intake helps combat fatigue and boosts overall energy levels.
One serving of approximately 5 fritters (70g) contains around 180-220 calories. The exact count can vary based on the amount of oil absorbed during frying.
Mati Kalair Bor can be part of a balanced diet. The base ingredient, urad dal, is rich in protein and fiber. However, since they are deep-fried, they are high in calories and fat. Enjoy them in moderation. For a healthier option, try making them in an air fryer or an appe pan.
This usually happens for two reasons: 1) The batter was too thin due to adding too much water during grinding. 2) The oil was not hot enough when you started frying. Ensure your batter is thick and the oil is at a medium-high temperature before dropping the batter in.
Yes, you can. Preheat your air fryer to 180°C (360°F). Place the batter dollops on a lightly greased parchment paper, spray with a little oil, and air fry for 12-15 minutes, flipping them halfway through, until golden and crisp. They will be less crispy than the deep-fried version but much healthier.
'Mati Kalai Dal' is the Bengali name for skinned and split black gram, also widely known as Urad Dal. It's essential for this recipe due to its unique texture and ability to become fluffy when ground and whipped.
You can soak and grind the dal in advance and store it in the refrigerator for up to 24 hours. However, it is best to whip the batter and add the salt and other seasonings just before you plan to fry them for the fluffiest results.